Grilled Citrus Chipotle Icelandic Cod
  • 1lb boneless Icelandic cod loin or filets
  • 1tsp cumin seeds
  • 1tsp fennel seeds
  • 1/2tsp flaked sea salt
  • 2 navel orangesdivided
  • 1 Tbsp grapeseed oil
  • 1 Tbsp maple syrup
  • 2tsp liquid from can of chipotle chilies
  • freshly ground black pepper
  1. About 4 hours before cooking, place 10 inch cedar plank in water to thoroughly soak. Weigh it down with cans or something heavy to keep it submerged. While wood soaks, cut cod into 4 or 8 even-sized pieces. Place on small baking sheet.
  2. With mortar and pestle, grind cumin and fennel seeds and salt until fine. Transfer to small bowl. Whisk in juice from 1 orange, oil, syrup, and chipotle liquid. Evenly brush over cod pieces.
  3. Preheat barbecue to 350 F. On soaked cedar plank, place cod pieces, evenly spaced apart. Thinly slice remaining orange into rounds and arrange on top of cod. Place plank on grill and close lid. Barbecue cod for 20 to 25 minutes, depending on thickness of flesh. Keep a spray bottle with water handy to put out any flare-ups from the wood plank. You want the wood to smokeā€”not catch fire. Avoid spraying water directly on fish. Fish is done when it flakes easily with a fork and its center is almost no longer translucent. Remove plank and cod from grill using long spatula and place on baking sheet. Cod is delicious served with grilled veggies.
Recipe Notes

Per serving: 166 calories; 21 g protein; 5 g total fat (0 g sat. fat); 9 g total carbohydrates (7 g sugars, 0 g fiber); 375 mg sodium